Wednesday, April 11, 2018

Here's one to herald spring. Spring rolls! So fun for bento, and delicious at room temperature.

Today's one of those typically unsettled days with a little of everything. Warm and sunny when we woke up, followed by the sudden disappearance of the sun and subsequent black clouds and freezing wind. I'm expecting a downpour at any second. 😂

Luckily it's a fine day for fresh spring rolls. I put rice vermicelli in mine, with lettuce, napa cabbage, shredded carrots, red bell pepper, peapods, and shrimp. I sliced one open to show you, but I'll wrap it back up to keep it from drying out. I made peanut sauce for dipping (made with sun butter instead of peanut to abide by TinySprite's nut-free school rules).

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About Me

I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 15yo (10th grade) son & my 11yo (6th grade) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!